Grilled Southwestern Shrimp Salad is filled with tender, grilled shrimp, creamy avocado and roasted corn, all served over a bed of greens and drizzled with a lime-cumin dressing.
Soak the wooden skewers in water for at least 20 minutes.
For the Dressing:
Combine all ingredients in a small bowl (or mason jar) and whisk together until combined.
For the Salad:
Preheat grill to medium-high heat and brush with oil.
Place corn on grill rack to roast for 12 minutes; turning occasionally, once charred slightly, remove the corn kernels and discard the cobs.
Sprinkle both sides of shrimp with chili powder, salt and pepper and thread onto the wooden skewers. Add the shrimp to the grill over medium heat and cook 3 minutes on each side, until cooked through.
In a large bowl add the Romaine lettuce, corn, tomato, and Lime-Cumin dressing, toss to coat. Divide salad into 4 bowls.
Top each bowl with the skewered shrimp and sliced avocado. Enjoy!